Here’s how this is going to go down, my friends: whole roasted onions, roasted with olive oil and butter, roasted with rosemary, roasted whole, roasted to sweet submission.
It’s cold. I mean… really cold. Here’s our chance to crank up the oven, throw these onions inside and lean against the oven door as they transform from sharp and bite-y to soft and sweet. And while we’re at it, here’s how to roast any vegetable.
Oh wait… you might be one of those people who think they don’t like onions. I’m here to tell you that you’re wrong. You exclusively like whole roasted onions.
If you’re feeling fancy you might want to try this recipe for Ottolenghi’s Miso Butter Roasted Onions and Garlic! It’s like a savory onion candy. 10/10 recommend.
Roasting is magic. It’s as simple as that.
These roasted onions, tops removed and toasted in their jackets, become soft, smooth, sweet, and almost spreadable. I served mine along side thin cut pork chops and salad because I’m really good at living.
Happy Winter and happy roasting!
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Whole Roasted Onions
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
Ingredients
- 9 small and medium yellow onions
- 1/4 cup olive oil
- 2 tablespoons unsalted butter, thinly sliced
- coarse sea salt
- fresh cracked black pepper
- fresh rosemary sprigs
Instructions
- Place a rack in the upper third of the oven and preheat oven to 375 degrees F.
- Cut the tops off of each onion, but leave most of the skins on the onion.
- Arrange the onions in a square baking dish or a rimmed sheet pan.
- Drizzle the olive oil over the onions. Place a thin pat of butter on each onion.
- Sprinkle generously with salt and pepper and top with a rosemary sprig.
- Bake for 25 minutes until bubbling and tender.
- Increase the oven temperature to 400 degrees F and cook for another 15 to 20 minutes until the onions are completely tender and the tops are browned.
- Remove from the oven and allow to cool slightly.
- Remove the skins, slice and enjoy warm.
tracie
they do freeze beautifully! theres 4 of us I made a whole tray full and froze them in 4s, reheated in oven after defrosting and delicious. perfect for a huge sack. I also slice about 5 kg and put them in the slow cooker for a day with butter olive oil and black pepper then portion them up to freeze. caramalised onions whenever I need them
Tracie
I Wonder if they’d freeze?
joythebaker
i don’t think so.
judith herring
try boiling them, taking off skins, cut in half placein dish cover with heavy cream and parmesan cheese then bake .wow
Elisa
Trim a little bit off the root end so that you have a flat spot for them to sit level. After you brown them on the top, flip them over for the bottom to brown, as the browned parts are the very sweetest.
Chrissy
You truly are a master at living.
Amanda
Oh I bet this would make the best garlic-y onion bread!! Roasted onion and garlic.. Holy moly! Thank you for sharing this idea and kicking my imagination into gear! I love some of the other commenter’s ideas too! Baked potatoes! NICE.
The Queen of Dreaming
Oh I love roasted onions so much! I’ve never tried to add butter, next time I’ll do!
https://justsem.wordpress.com/
LEE @ Modern Granola
I’ve never done this before! It looks amazing. Will give this a shot soon!
Jenny R
I second the comment for wanting to know how you cook thin pork chops without them tasting over dry! Pretty please tell us??
Julie Garrett
Quickly fry them on a high heat with some oil. Colour both sides then, take off the heat, cover in foil and stand for a couple of minutes to finish cooking without burning. If they were fatter pork steaks, I’d do the same but put in the oven at around 150C to finish cooking.
nikellerose
yumm! just baked at 30 minutes at 375 and 50 minutes at 400, could have used more time but i was impatient : )
charley
Ha! I love these onions! I make them every year for Thanksgiving! Somehow I always improve them and this year it is going to be by keeping the skins on in 2015!
Below is my version.
https://trenchdesign.blogspot.com/2009/11/mt-tabor-onions.html
foyupdate
I love it when you post a recipe I have all the ingredients for on hand AND it fits into my pre-existing dinner plan.
They tasted like roasted onions you might have had in a root vegetable medly. I was hoping they would become creamier than normal roasted onions, more like roasted garlic, but alas no. They were pretty.
Also I was impatient and they were too hot to slice thin, so I just cut one in half and put it on the dinner plate with some coleslaw, roasted butternut and hamburgers. I roasted the onions in the same oven as the squash so they were easy to make.
Whole Roasted Onions were not bad, but not as special as they look. #my2cents
Carolyn
Made these for dinner last night (served them with sausage, etc.) Very yummy. Will make again!
Carlisle
This post made me laugh out loud, and my mouth water. Pork and onions is ALWAYS a winning combo!
BlackBird
Tried them last night with my beef roast. Wonderful.
https://cookingmania.yuku.com